Posts Tagged ‘easter’

Lemon Marshmallow Eggs

April 10, 2009

Lemon Marshmellow Eggs

Lemon Marshmellow Eggs

 

 

Lemon Marshmallow Eggs

Adapted From Homemade Gourmet

 

 Ingredients

2    Homemade Gourmet® Cool Lemonade Cheesecake Mixes  

1  cup  graham cracker crumbs 

1    stick butter, softened 

1  7-ounce  jar marshmallow cream 

  12 ounces  vanilla almond bark 

 

 Directions

1. In a mixing bowl, combine first 4 ingredients and, using a stand mixer, beat until well blended. Place bowl in refrigerator and chill until dough is formable – about 15 minutes.

 

2. Form dough into small egg shapes, return to refrigerator and chill for 30 minutes.

 

3. While eggs chill, melt white chocolate almond bark in microwave according to package instructions; allow to cool to touch.

 

4. Dip chilled eggs into chocolate to coat. Place on wax paper and immediately top with decorative sprinkles or other decorative items. Allow to dry completely. Keep refrigerated until ready to serve.

 

TIP: Eggs can be placed into mini cupcake wrappers to give individually or create a box of homemade chocolate eggs to give as a gift to that special someone!

 

Cupcake Upgrade

April 10, 2009

 

Cupcake Upgrade

Adapted from Martha Stewart

Give cupcakes an Easter upgrade by borrowing a tool from German baking: a springerle mold. With a quick press, you can imprint a bunny design in circles of fondant. Then, set the disks atop Carrot Cake Cupcakes with Cream Cheese Frosting.

 

Tools and Materials

Cornstarch

Fondant, room temperature (available at baking-supply stores)

Springerle mold with bunny design (available at houseonthehill.net)

Round cookie cutter

 

Springerle Easter Bunny Cupcakes How-To

1. Dust a work surface lightly with cornstarch. Knead fondant until soft and pliable. Roll out to 1/8 inch thick.

 

2. Slide springerle mold, face up, under fondant. Press fondant into mold. Slide mold out from under the fondant; flip fondant over so raised image faces up.

 

3. Punch out a circle around image using the cookie cutter. Frost cupcakes. Lay fondant circles on top.

 

Tips: If you don’t have a cookie cutter, you can use a juice glass. Fondant circles can be made up to 2 days ahead and stored in an airtight container at room temperature.

Easter Ham with Fruit Glaze

April 10, 2009

Easter Ham with Fruit Glaze

Adapted by Homemade Gourmet

 

 

 Ingredients

1  3-pound  fully-cooked smoked boneless ham  

1/2  cup  water  

1    Homemade Gourmet® Spiced Dip Mix (or 4 tablespoons of pantry staple)  

2  tablespoon  mustard  

1  tablespoon  water  

1  cup  fruit preserves, peach or apricot  

 

 Directions

1. Preheat oven to 325 degrees. Blend Spiced Dip Mix, mustard, and 1 tablespoon water together. Use meat injector to inject ham in several places with about ½ of the mixture.

 

2. In small bowl, stir together remaining half of the mixture with the preserves. Brush mixture over sides of ham with pantry brush.

 

3. Bake ham in roasting pan with ½ cup water poured in bottom of pan, for 3 hours. You may baste the ham occasionally if desired.

Baked Ham with Cherry Almond Glaze

April 10, 2009

Baked Ham with Cherry Almond Glaze

Adapted by: Homemade Gourmet

 

 

 

 Ingredients

3  pounds  fully cooked sliced ham  

1    Homemade Gourmet® Spiced Dip Mix (or 4 tablespoons of pantry staple) 

1  10 ounce jar  cherry or black cherry preserves  

1/4  cup  vinegar  

2  tablespoons  light corn syrup  

1/3  cup  slivered almonds  

 

 Directions

1. Preheat oven to 325 degrees. Place ham in a shallow baking dish. Cover and bake according to package directions. About 30 minutes before ham is warmed, prepare the Cherry Almond Glaze.

 

2. In a saucepan, combine mix, preserves, vinegar, and corn syrup. Bring to a boil, reduce heat and simmer 2 minutes; stir frequently. Stir in almonds.

 

3. About 20 minutes before ham is warmed, remove from oven and brush 1/3 cup glaze over ham. Return to oven and bake uncovered 20 minutes, basting occasionally.

 

4. Serve remaining glaze with ham.

Peanut Butter Eggs

April 10, 2009
Peanut Butter Eggs

Peanut Butter Eggs

Peanut Butter Eggs

Adapted by: Homemade Gourmet

 

 

 Ingredients

2    Homemade Gourmet® Basic Cheesecake Mixes 

1  cup  graham cracker crumbs 

1    stick butter, softened 

1/2  cup  creamy peanut butter 

  12 ounces  chocolate almond bark 

 

 Directions

1. In a mixing bowl, combine first 4 ingredients and, using a stand mixer, beat until mixture forms a ball.

 

2. Form into small egg shapes and chill for 30 minutes.

 

3. While eggs chill, melt chocolate almond bark in microwave according to package instructions; allow to cool to touch.

 

4. Dip chilled eggs into chocolate to coat. Place on wax paper and immediately top with decorative sprinkles or other decorative items. Allow to dry completely. Keep refrigerated until ready to serve.

 

TIP: Eggs can be placed into mini cupcake wrappers to give individually or create a box of homemade chocolate peanut butter eggs to give as a gift to that special someone!

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